Tuscan Bean Sausage And Kale Soup

Ingrédients

2 lbs Pork Rope Sausage

1-2 lbs carrots- shredded

6 stalks celery- chopped

1 onion- chopped

3 cloves garlic- chopped

3 T Olive Oil

2 T Fennel Seeds- toasted and ground

2 cans stewed tomatoes- chopped

5 cans Cannellini Beans- drained

2 32 oz boxes of chicken broth

1 bunch kale- chopped

* squash or sweet potatoes as desired

Instructions

1. Cut up sausage and fry in large pot with olive oil. Remove and save oil/drippings- deglaze with wine.

2. Add carrots, celery, garlic and potatoes. Cook in drippings until soft. Add chicken stock if needed.

3. Add sausage, drained beans, toasted fennel seeds, chopped tomatoes and chicken broth.

4. Season to taste with salt and pepper.

5. Add chopped kale to soup.

6. Simmer for 1-2 hrs. Enjoy!

* Add fall squash in step 2 if desired.

Notes

A favorite recipe made by Jon Hart. Comfort food!